bluc wrote:Speaking of yeast I just switched to specialty rum yeast 493edv. , first lot finished last week. And I got a decent bump in hearts volume. Will know round christmas what taste is like..
Keen to see your results :)
bluc wrote:I know of people who spent years trying to copy bundy, doesn't happen. What you will get is an awesome full flavoured rum. I recommend mcrum with or without gens it's a good drop. If you like fruity rum(rum and raisen) then ferment hot 35-40 and only pitch like a tablespoon yeast into 60l...both those things will create esters(flavours) :handgestures-thumbupleft:
Can't wait to get started :teasing-tease:
dans.brew wrote:Welcome Dick Jane! :handgestures-thumbupleft:
You've come to the right place for great advice.
A pic of your still would be great.
One thing to watch with your molasses is that it is free of preservatives.
I will have to get on Tapatalk to post a pic as I'm a bit stupid when it comes to computer....ing :handgestures-thumbdown:
The Molasses is stockfeed grade.
Thanks for the welcome guys.